Prep 20 mins
Cook 15 mins
This recipe is light and delicate with just the right lemon tang. Most lemon pies are either too runny or too rubbery--this Best Ever pie is perfect.
- 1 1⁄2 cups sugar
- 1 1⁄2 cups water
- 1⁄2 teaspoon salt
- 1⁄2 cup cornstarch
- 1⁄3 cup water
- 4 eggs, separated
- 1⁄2 cup lemon juice
- 3 tablespoons butter or 3 tablespoons regular margarine
- 1 teaspoon grated fresh lemon rind
- 1⁄4 teaspoon salt
- 1⁄2 cup sugar
- 1 baked 9-inch pie shell
- Combine 1 1/2 cups sugar, 1 1/2 cups water and 1/2 tsp.
- salt in saucepan; heat to boiling.
- Mix cornstarch and 1/3 cup water to make smooth paste.
- Gradually add to boiling mixture, stirring constantly.
- Cook until thick and clear.
- REMOVE FROM HEAT.
- Beat together egg yolks and lemon juice; stir into mixture.
- Return to heat.
- Cook, stirring constantly, until mixture bubbles again.
- REMOVE FROM HEAT.
- Stir in butter and lemon rind.
- Cover; COOL TO LUKEWARM.
- Combine egg whites and 1/4 tsp.
- salt in bowl; beat until frothy.
- Gradually add 1/2 cup sugar, beating until thick and glossy peaks form.
- STIR 2 rounded tablespoonfuls of meringue into lukewarm FILLING.
- Pour into BAKED pie shell.
- Top with remaining meringue, spreading evenly.
- Bake in 325 F.
- oven 15 minutes or until lightly browned.
- Makes 6 to 8 servings.
- Farm Journal's Best Ever Recipes.
I found this recipe years ago for my husband, and he loves it! It always gets rave reviews, and stays saved on my favorites list for when the paper copy gets lost. I always add extra lemon juice, and use the fresh lemon juice from the zested lemons, on top of what is required in the recipe. Always comes out perfect! Thanks for such a great recipe, Olga!
This was a tasty pie! I did use a frozen store bought pie crust and did add more lemon juice while pudding was cooling.
A very good pie, which my FIL enjoyed (which is why I made it!). I think the lemon flavor might have come out more, if I had used fresh-squeezed lemon juice.